Description
Soft, moist pumpkin spice cinnamon rolls with a rich maple cream cheese icing. This homemade recipe captures the essence of fall with real pumpkin puree and warm spices, offering a superior alternative to store-bought dough.
Ingredients
Scale
- 4 to 4.5 cups all-purpose flour
- 1 packet (2.25 teaspoons) active dry yeast
- 1 cup whole milk
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice (for filling)
- 4 oz block cream cheese, softened (for icing)
- 1 cup powdered sugar, sifted (for icing)
- 2–3 tablespoons maple syrup (for icing)
- 1–2 tablespoons milk (for icing)
- Pinch of salt (for icing)
Instructions
- Activate the yeast: Combine warm milk (110°F), sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add pumpkin puree, egg, melted butter, salt, and pumpkin pie spice to the yeast mixture. Gradually add flour until the dough pulls away from the sides. Knead for 5-7 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Roll and fill: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the surface, leaving a border. Mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle evenly over the butter.
- Roll and cut: Roll dough tightly into a log and pinch seam to seal. Cut into 12 equal rolls using dental floss or a sharp knife. Place in a greased 9×13 inch pan.
- Second rise: Cover rolls and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown. Internal temperature should reach 190°F.
- Make icing: Beat cream cheese until smooth. Add powdered sugar, maple syrup, salt, and milk. Beat until creamy.
- Serve: Let rolls cool for 10-15 minutes. Drizzle with icing and serve warm.
Notes
Ensure yeast is fresh and milk is warm but not hot to avoid killing the yeast. Use block cream cheese, not spreadable, for the icing to prevent it from being runny. For best results, use dental floss to cut the rolls without squishing them. Dough can be frozen unbaked or baked rolls can be frozen for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 24
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: pumpkin spice, cinnamon rolls, fall recipe, maple cream cheese icing, homemade bread, breakfast, brunch, pumpkin puree